Shinwari Mutton Karahi Recipe (500 g, Khyber Shinwari Style)
This is the Shinwari mutton karahi we filmed at Khyber Shinwari Restaurant in Karachi. The mutton is boiled in water until the water has dried, then the green chillies, tomatoes, ginger and garlic water and yogurt go in, and a full tablespoon of black pepper finishes it. As the video says, a Peshawari Shinwari karahi does not use many spices. The amounts below come from the video’s on-screen text.
Serves: 3 | Prep: 15 min | Cook: about 1 hour
Difficulty: Easy (our estimate) | Best for: dinner with naan, guests, simple karahi lovers
Heat level: medium (our estimate)
Watch the Shinwari Mutton Karahi Video
What Makes This Shinwari Mutton Karahi Different
Boiled until the water dries. The mutton is boiled covered in water for 35-40 minutes on medium flame, until the water evaporates and the meat is ready.
Very few spices. The video says it clearly: Peshawari Shinwari karahi does not use many spices. The flavour comes from the mutton, tomatoes and chillies.
Tomato skins removed. After the tomatoes soften, the skins are taken out so the gravy is smooth.
A tablespoon of black pepper. One full tablespoon of black pepper goes in at the end, which gives the karahi its heat.
Ingredient Notes
- Mutton: 500 g, ideally with bone and some fat.
- Ginger and garlic: 1 tbsp of each paste, mixed in a little water before it goes in.
- Yogurt: half a cup, added after the tomatoes.
| Ingredient | 500 g muttonserves 3 | Notes |
|---|---|---|
| Mutton | ||
| mutton | 500 g | |
| cooking oil | not stated | amount not stated |
| salt | 1 tsp | |
| Gravy | ||
| green chillies | 5-6 | |
| tomatoes | 4 medium | skins removed after cooking |
| ginger paste | 1 tbsp | mixed with the garlic in a little water |
| garlic paste | 1 tbsp | |
| green chillies | 2 | added later |
| yogurt | 1/2 cup | |
| Finish | ||
| black pepper | 1 tbsp | |
| fresh coriander leaves | not stated | |
| ginger | not stated | julienne |
Amounts are from the video and recipe card. Items marked * are our estimate.
How to Make Shinwari Mutton Karahi
1. Fry the mutton with oil and salt
Put the mutton in the karahi with the oil and 1 tsp of salt and fry it. After 2 minutes add water.
2. Boil until the water dries
Cover the karahi and boil the mutton on medium flame for 35-40 minutes. When the water has evaporated, the mutton is ready for the next step.
3. Add green chillies, tomatoes and ginger garlic
Add 5-6 green chillies and 4 medium tomatoes, then the ginger and garlic water (1 tbsp of each paste mixed with water).
4. Remove the tomato skins
Cook until the tomatoes soften, then take out the tomato skins.
5. Add the yogurt
Add 2 more green chillies and half a cup of yogurt and stir.
6. Finish with black pepper
Add 1 tbsp of black pepper, then the coriander leaves and ginger julienne, and serve.
Shinwari Mutton Karahi Recipe By Cooking With Kawish
Ingredients
Method
- Put the mutton in the karahi with the oil and 1 tsp salt. After 2 minutes add water, cover and boil on medium flame for 35-40 minutes until the water evaporates and the mutton is ready.
- Add 5-6 green chillies and 4 medium tomatoes. Add the ginger and garlic water (1 tbsp ginger paste and 1 tbsp garlic paste mixed in water).
- Cook until the tomatoes soften, then remove the tomato skins.
- Add 2 more green chillies and half a cup of yogurt.
- Add 1 tbsp black pepper, then the coriander leaves and ginger julienne, and serve.
Video
Notes
Shinwari Mutton Karahi Problems and How to Fix Them
- The mutton is tough: boil it longer with the lid on until it is tender and the water has dried.
- The gravy is watery: let the water evaporate fully before the tomatoes go in.
- The karahi is too hot: use less black pepper; the full tablespoon is for a strong, peppery karahi.
Serving and Storing
Serve hot, straight from the karahi, with naan. Leftovers keep in the fridge for 3 days; reheat on low heat.
Shinwari Mutton Karahi FAQs
Does Shinwari karahi use onions?
No. The recipe has no onions: the gravy comes from tomatoes, green chillies and yogurt.
How long should the mutton boil?
35-40 minutes on medium flame, covered, until the water evaporates.
Why remove the tomato skins?
It makes the gravy smooth.
More Recipes
- Shinwari mutton keema karahi: the same style with mutton mince.
- Creamy black pepper mutton karahi: a creamy Shinwari karahi.
- Shinwari fish karahi: a fish karahi from Khyber Shinwari.
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